So I am relatively new at making tempeh. My first attempts were just okay. I really wanted to like it, so I kept trying.
In one of my cookbooks, I remember reading about smoked paprika. I had never heard of it. I’ve always thought that regular paprika was just like a fancy way to add color rather than much flavor, but I was intrigued enough to try it. Let me tell you, it is amazing! It adds a deep smoky, almost barbeque-ish, flavor.
I heated a pan with about two tablespoons of coconut oil. Then, I crumbled plain tempeh into small pieces.
I added in the smoked paprika, some salt, onion powder and a smidge of garlic powder. I toasted it up in the hot pan, and let it sit for a good long time, maybe ten or 15 minutes to get nice and crispy, stirring occasionally.
Voila- the best tempeh ever!
I decided to add it to the top of my lovely salad. It was such an amazing dinner.
The best tempeh you will ever have!
1 package plain tempeh
2 Tablespoons organic coconut oil
2 teaspoons smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt, to taste
Melt coconut oil in a medium sized skillet over medium high heat. Crumble tempeh and add to pan. I am super fancy, and smash it between my fingers over the pan. Stir to coat with oil and let cook for about 5 minutes. Add seasonings and stir well. Let cook another ten minutes more, or until the bits are getting nice and crispy, stirring occasionally. If needed, add a bit more oil to the pan.